Heat added
To cook and/or brown food in a small amount of hot fat.
Saute
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
Knead
To cook slowly in liquid over low heat The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Simmer
Used to flip food
Spatula
Used for mixing ingredients and whipping cream
Whisk
A method of cooking, in which the heat source is above the food and uses direct heat to cook food
Broil
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Whip
Describing the degree of doneness for pasta and other foods with a firm center. Not overdone or too soft.
Al dente
Used to accurately measure dry/liquid ingredients less than 1/8 cup.
Measuring spoons
Used to peel vegetables and fruits easily
Peeler/ Paring knife
To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it.
Baste
To remove the outermost skin of a fruit or vegetable..
Pare
To cut or chop food into extremely small pieces.
Mince
Effectively separate solid from liquid ingredients
Strainer/ Colander
A kitchen tool used for frying, sautéing, searing, and browning food
Frying pan
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
Sear
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles
Fold in
To cook in hot fat.
Fry
To help baked goods cool down quickly and evenly after being taken out of the oven
Cooling rack
bakers use this tool for egg washing, marinading, glazing, and oiling a baking pan.
Pastry brush
The process of thickening and concentrating the flavor of a liquid by simmering or boiling it until water evaporates
Reduce
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Cream
To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables.
Blanch
Name the utensil you would likely use to cream butter and sugars together to make cookie dough.
Electric mixer
Name TWO utensils you would use to make spaghetti.
- Strainer
- Pot
- Wooden spoon
- Frying pan
- etc...